Dinner

This classic, creamy soup is brightened with fresh ginger.

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Browning, then steaming the cauliflower lets you get color on it while ensuring it’s tender in the center.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

Use these to make amazing leftover turkey sandwiches.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it’s magic.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

These 25 recipes, for gooey desserts and next-level dinners, confirm that, yes, the world is a better place when it's doused in caramel.

Let these 16 crispy-on-the-outside, juicy-on-the-inside recipes convince you that skin-on chicken is the best there is.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)